Slow Cooker Cinnamon Bread Pudding

Ingredients

Cinnamon Bread Pudding 

• 10-12 cups day-old brioche bread 
• 3 cups whole milk 
• 4 eggs 
• 1/2 cup brown sugar  
• 1/4 cup sugar 
• 1/4 cup butter, melted, slightly cooled 
• 2 1/2 teaspoons cinnamon 
• 1 teaspoon vanilla 
• 1/8 teaspoon salt 

Glaze 

• 3/4 cup powdered sugar 
• 3-4 teaspoons milk 
• 1/2 teaspoon vanilla extract (optional) 

Directions

1. Remove the lid from a 10-quart slow cooker and coat the inside with cooking spray. 
2. Cut brioche bread into 1-inch cubes and add half of the cubes to the slow cooker. 
3. In a large bowl, add the whole milk, eggs, sugars, melted butter, cinnamon, vanilla and salt. Whisk thoroughly until eggs are beaten and mixture is combined. 
4. Evenly pour half of milk mixture over the bread in the slow cooker, being careful to try and pour some over each piece. Top with remaining cubed bread, then remaining milk mixture. 
5. Place the lid on the slow cooker and set the temperature dial to high for 1 hour and 15 minutes. 
6. Meanwhile, make the glaze by whisking together the milk, powdered sugar, and vanilla in a small bowl. 
7. Serve desired amount of the cinnamon bread pudding topped with glaze and enjoy! 

Notes: You can adjust the amount of glaze made as needed based on if you are serving all the bread pudding at once. 

Makes: 8-10 servings